Chicken Noodle Soup with Carrots (Print version)
Carrots, celery and shredded chicken turn broth and egg noodles into a familiar bowl of comfort.
# Ingredients:
Ingredients
01 -
300 g cooked shredded chicken
02 -
120 g dry egg noodles
03 -
2 carrots, thinly sliced
04 -
2 celery stalks, sliced
05 -
1 onion, diced
06 -
1.2 liters chicken broth
07 -
1 tbsp olive oil
08 -
1 tsp dried thyme
09 -
1 tbsp chopped parsley
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat oil in a large saucepan over medium heat. Add onion, carrots and celery and cook for 7–8 minutes, stirring, until beginning to soften.
02 -
Add dried thyme and pepper, then pour in broth. Bring to a gentle boil.
03 -
Lower the heat and simmer for 10 minutes until carrots are nearly tender.
04 -
Add egg noodles and cook for the time on their package, usually 6–8 minutes, stirring occasionally so they do not stick together.
05 -
Stir in cooked shredded chicken and simmer until hot throughout, reaching 74°C / 165°F. Add a little hot water if the noodles have absorbed too much broth.
06 -
Stir in parsley and taste before adding optional salt. Serve promptly while the noodles still have some bite. For make-ahead soup, cook and store the noodles separately.
07 -
Cool in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly, adding extra broth or water as the noodles soften and absorb liquid.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.